Chile Con Queso

 Chile Con Queso

Ingredients: 

2 lbs. American cheese (you can also use a Velveeta block)

½ cup of milk of your choice (I used almond milk)

1 cup homemade salsa

1 cup chopped green chile

Salsa Recipe:

½ medium onion, chopped in large chunks

2 serrano peppers, chopped in large pieces

1 clove garlic, chopped 

1-teaspoon kosher salt

¼-cup cilantro 

Juice of ½ of a lime 

1 15 oz can of diced tomatoes 

Directions for salsa:

1.  Combine onion, serrano peppers, cilantro, garlic, salt, lime and ¼ of the can of tomatoes in a chopper or blender.  

2.  Pulse until all ingredients are mostly chopped.  

3.  Add the rest of the tomatoes and pulse until all ingredients are combined.

Directions for Queso: 

Prepare salsa and set aside.  Chop cheese into large chunks and add to a large saucepan on low heat. It is important to keep the heat on low so the cheese doesn’t burn and stick to the bottom of the pan. Once the cheese has started to melt, add the milk and stir to combine.  When the cheese is mostly melted, add the salsa and green chile and continually stir for 15 minutes. Test for any salt needed.